Pasta with Mushrooms and Gremolata

A refined dish that doesnt require complicated ingredients. The key is the combination of the right foods that create an exceptional harmony of flavors on the plate.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 pod Garlic, fresh

  • 0.25 bouquet Parsley, fresh

  • 1 teaspoon Lemon zest, fresh

  • 3 spoons Oil, olive

  • 450 g Mushrooms, mushrooms, fresh

  • 3 spoons Alcohol, Wine, White

  • 500 g Pasta, noodles, fresh

  • pieces Salt, table

  • pieces Cheese, Parmesan, grated

Steps

  1. Peel the garlic and rinse the parsley under running water, then shake it dry. Finely chop both ingredients. Grate the lemon zest finely. Mix it with the garlic and two-thirds of the chopped parsley.

  2. Clean the mushrooms with a damp cloth (if necessary, rinse them quickly under running water and dry them well). Slice them into thick pieces.

  3. Place a pot with a large amount of water on the stove to cook the pasta. Once the water boils, add salt to increase the boiling intensity. Add the pasta and cook it "al dente."

  4. While the pasta is cooking, heat two tablespoons of olive oil in a large pan. Add the sliced mushrooms and quickly sauté them, stirring occasionally. Season the sautéed mushrooms with salt and deglaze with white wine.

  5. Once the wine evaporates, add the remaining oil to the pan along with pepper and gremolata (the mixture of parsley, garlic, and lemon zest). Cook the sauce for another minute while stirring. Just before draining the pasta, add about 60ml of the pasta cooking water to the pan.

  6. Drain the pasta well. Add it to the pan and mix thoroughly with the sauce. Serve the prepared pasta on plates, garnish with parsley, and optionally with Parmesan. Serve immediately.

Nutrition Information (Per 100g)

  • Calories: 179.49 kcal
  • Fat: 3.87 g
    • Saturated Fat: 0.29 g
  • Carbohydrates: 27.87 g
    • Sugars: 0.39 g
  • Protein: 6.68 g
  • Fiber: 0.39 g

Advice

When cooking pasta, follow the rule of using 1 liter of water for every 100g of pasta. For every liter of water, use 10 to 12g of salt.